Earthy, rustic red skin potatoes, with a hint of sour cream and a pop of chives, loaded with truffle aged cheddar.

Serves 6-8 side portions

Approx. 24 baby red potatoes

• 1/2 cup sour cream
• 1 cup shredded Ford Farm Truffler Cheddar cheese, grated
• 1 head roasted garlic (see note below)
• 1 bunch chives, chopped
• Salt and pepper to taste

Wash baby potatoes and immerse in cold, salted water with an additional 1″ above potatoes in a large pot. Over high heat, bring to a boil and allow to continue to boil until easily pierced through centre with a fork. Drain and smash with potato masher just until all potatoes are broken. Fold in sour cream, salt and pepper, cheese and roasted garlic and top with chives. Serve immediately.

Note: to roast garlic; cut top off of head of garlic, drizzle with olive oil and salt and pepper. Wrap in foil and place in 400′ oven for 15-20 minutes until tender when squeezed. Remove by squeezing head of garlic from the bottom once cooled.

Recipe created by Chef Dany Duguay